DRY AGED VENISON with GUGA FOODS {Catch Clean Cook} Deer Meat For Dinner
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- เผยแพร่เมื่อ 23 พ.ย. 2024
- It's an honor to have the opportunity to make videos like this and to tell my story! HUGE Shout out to @GugaFoods for the inspiration to cook better food!!!
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Rob that looked incredible. I can’t wait to try with the one that we’ll harvest together in the near future. Let’s DO it! 😎
Guga Foods + DeerMeatForDinner = best collab in the history of ever #LetsDOit!
Guga dry age it with a umi bag for 30+ days
This is a dream come true!!! Does this mean we will get a triple collab with you, DMFD, and Hiro!!!???
Take him hunting!!! Lets doo itt
Ya buddy about time
Awesome video guys! Camera and lights are stellar...! Good Afternoon!!
Hahaha Terada!!!! You’re the master!!! Love your style and vids!!!👌🏻👌🏻👌🏻
Kings here
Awesome to see Hiro here!
Are we gonna see deer sushi?
I love your craft!
You absolutely have to take guga and his nephew out for a deer hunt and prepare food with him together i would love to see that
I don’t think Guga has the cardio for a hunt lol
@@InsideAssassin2 you don’t need much if you just stay in a stand and drop it but if you don’t drop it completely different story
@@InsideAssassin2 Guga is a bigger guy but he's been doing fitness for over a decade. Don't judge by appearance alone
Dry aged Angel: catch, clean, cook
I have been in the meat business 30 years and started dry aging my venison about 20 years ago. One tip I will share: leave the hide on the carcass or even just the leg when dry aging. We have a walk in cooler, so we gut the carcass and hang them 14-28 days. It helps keep the meat from drying out as much (better yield, not much trimming to do). Also; if you want to just age the hams; leave hide on and hang them in an old garage refrigerator (put drip pan under them to catch any blood/fluid that may drain). I do a lot of "wet aging" also, where I vacuum pack my cuts and leave in the fridge for 3-6 weeks. It has a similar effect as the dry age but you do not lose any yield. Glad you discovered this and showcased it on your channel! Thanks for the video!
I've dry aged deer and elk in my cooler for years! One week really tenderizes, 2 weeks tenderizes even more and makes the flavor way more complex, 3 weeks doesn't make it much more tender than 2 weeks but the dry aged flavor is even more intense. 3 week dry aged elk or deer burger mixed with 20-30% fresh beef fat is amazing.
I would of never thought these two would collab two legends
They didn't.. click bait
Guga foods, DMFD, and Hiroyuki Terada diaries. BEST ones out there.
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@@KateGoldauthoress all the Florida bois
Yes 👍 awesome
I hope I'm not the only one who thinks cutting the outside part off is the most satisfying thing ever.
it feels and sounds so cool!!!
It's like having the excitement of being a kid again and open up your Christmas present to see what's inside
This is a cross i literally never thought would ever happen
Exactly!
Why wouldn't it happen?
DMFD isn't a food channel and the food he makes is not nearly the quality of Guga, Taku, Terada etc.
The crossover we didn’t know we needed
I've watched both channels for a long time, and never once considered a collab. I am excited to see them work together.
Hey Robert! First of all, thank you for your content and the effort you put into it! I love your Videos - you are spreading a ton of good vibes!
To be honest, the past years I was wondering why you didn't age your Venison so I'm glad to see it now. If you have a big cooler, you can age the whole deer with the fur still on - this prevents a lot of meat loss afterwards. I am aging deer (Roedeer and Reddeer) for about 15 years now and I have learnd that it works best, to gut the deer and let it precool a little untill the inside of the ribcage is dry (important protection against mold and bacteria). Then hang the deer on the hindlegs in a ventilated cooler at a temperature between 2°C - 4°C (35,6°F - 39,2°F) and let it age for about 14-16 Days depending on the size. Then process the deer like usual. You can let it age longer but it has to be checked regularly. After about 10 Days you will notice a huge difference in flavour and meat quality.
I hope to see a Video where you try it.
Best regards and blessings from Germany
In my area of NY, we're actually able to dry age deer naturally. Cold enough in an outside shed to let the it age a few days
I'm also in upstate NY. Weather permitting, i'll hang my deer for 3.. 5.. 10.. or more days. I'll just cut off pieces that I want to use while the rest of it ages.
My favorite crossover ever!!
Anyone notice that the quality of this video is absolutely insane
The quality of hbu by robs videos is 3-4 times better than any commercial production of any outdoors hunting/fishing/cooking/adventure tv show available to all of us on network tv and It’s available to all of us for free!! Unbelievable!!!
Thank you so much Rob!!!
Looks incredible! We let our meat hang for about two weeks typically. It’s important to make sure that the temperature is below 40°. I will start hanging ours for longer and compare.
5:58 who else is here from Guga and was expecting him to say "and in true Guga fashion, garlic powder"
actually I was waiting for Rob to break out the UMAi bags for the dry aging process
So much salt
"so lets do iiitt" dont know y i found that funny
That's like his catchphrase, not sure if you watch him or not.
Agreed
Because it’s funny.
Can we just take a second to appreciate how insane the video quality is
The crossover I didn't know I wanted, but I now realize I need. Let's dew it
Took the words right out my mouth
God bless you Rob, here is from a Frenchman who's been living in Australia for over 10 years, I love your content, your family, and above all, your humility. You are truly doing God's work! TGBTG !
My dad and I have only ever dry aged our deer. I'm surprised that you had never tried it before, but I'm glad you enjoyed it so much! We live in Kentucky and that's how we were introduced to it!
Cameras and lighting help big time! The food footage is really good! Adding this quality to the cooking portions of your videos will take it to another level
I completely agree...up until the last, out of focus shot. ;-) Cheers!
The meat just as you cut the dried skin off looked amazing!!!!!
The lights add a much higher quality feel to your videos also.
Keep up to the good work
The collab we didn't ask for, but we NEEDED!! 😃😃
i ask'd!, would love to see them do a hunt together
FOR SURE!!!!!!
How was this a collab? Because Guga said hello Lmmfao.
Can’t wait
@@jeromeslack4697 did he say THIS one was a colab? Or are you just assuming that’s what he meant?
The lights and such are a great add BUT the best part of your videos are your family and the passion you have about what your doing and the friendships you have with the people around you Keep Up the Great Content !!!!!
As a faithful subscriber to both you and Guga...this genuinely makes my heart happy Rob! I've NEVER seen dry aged deer meat and this looked BEAUTIFUL 😍 I look forward to future collabs! God bless you both 🙏...
Can't believe two of my favorite TH-camrs finally made this collab happen. You guys are awesome!
I have been waiting for this Collab for such a long time I’ve been watching both of them ever since they have started both of their TH-cam channels and I can’t wait to see more Collabs like this, what a great video
He is cooking with the legend
Guga
Yes 👍
I am glad use 2 are collaborating, 2 of the best in the business. Coming together to make something legendary.
Have been doing this for about 25 years. If you have the garage space, get a refrigerator with old style wire racks. Pull the drawers out of the bottom and put butcher paper or something that makes easy cleaning up down. You can normally do 2 southern deer at a time. Maybe one if you are up north. Works like a charm.
Guga and Robert, a collab I've wanted for years!
Yes
The way he spams Guga saying "so lets do it" is hilarious
Rob, this is Birdie from American Samoa. I don’t know if you’ll read this but you are one of the reasons why I come home everyday looking forward to see my wife and kid’s faces after a hard day’s work. I am a EMT stationed in the village of Tafuna and so far this pandemic has made everything difficult but man, bless you brother. Always find a reason to put a smile in my face with acts of kindness, family and friends. Thank you brother!
The color looks so smooth, red color more dense and smooth. Looked delicious.
Rob I have tried this, and like you said, it is AMAZING and a game changer. I will do all of my hind quarters that way. I did it because you shared this video with us. Thank you and God Bless.
New lights & Camera really improve the experience.
Looking good boss! Diet’s working!
ya man!!! thank you!!! I"m feeling great!!!!
@@deermeatfordinner hey rob how many days did you say you aged that ham in the fridge. Was it uncovered the whole time, thanks
I believe he said 21 days
@@calebtweet3572 ok thanks
@@jaysonhoward2279 he said 21 days uncovered
Never considered dry-aging venison before, pretty cool. A hell of a collab, I’m trying to grow my own channel, so I’m learning from the best
It was a pretty common thing back when people didn't have refrigerators, they used to hang large pieces of meat inside deep cellars, sometimes covered in salt and/or certain aromatic herbs. If you ever travel through Eastern Europe (where this practice survived as a popular traditional custom) you'll find a wide variety of dry-aged foods, including some that don't even require cooking.
dry aged shark is a thing and it sounds great
@@IndorilNerevar Very likely, but not all dry aged foods meant be consumed "raw" are tough as old boots. There are plenty of spicy sausages and salami, dry meat cuts and dry ham recipes that are rather soft and tender. Some are also smoked (cold smoke, not in an oven), some softened in various types of brine, pressed between large slabs of mineral salt, packed in various mixes of aromatic herbs and spices, etc. It's a fascinating subject to explore if you've got the time, interest and space to experiment with.
This is the exact reason I age my deer at least 14 days before processing it! Thankfully I live in Michigan and we usually have perfect aging weather!
Your quality is always the best no matter what !!!
Just ordered my first silver stag knife, and get this, moving to Alaska this summer. Your videos, amongst other youtubers, have inspired me to do more outdoors. This didn’t just happen, but has been a process over the last 6 years or so. I’ve been a long time subscriber, and just wanted to thank you for what you do!
Get a walk in cooler to hang them, everything if left to hang for a minimum of 14 days is so much more tender, wild hog too
I was going to suggest the very same thing too.
We do the same thing here in new Zealand and if you keep the skin on less hard black meat you have to trim off
Agreed-1.5 to 2.5 year old doe hung in walk-in-aged-with hide on is some of the very best meat I have ever had-
Great content-please keep it coming-thank you
Hey Rob, I’m a huge fan of the channel. Been watching for years now. Never had deer meat, so I was thinking of buying some thanks to you. Keep up the good work.
Awesome vid, guys just imagine fishing or hunting with him
i like how you work with other tubers your a very open minded person thanks for sharing i learn so much from your channel.
Thanks again Rob
It makes my day watching the videos you make. God-bless you and your family your a good man 🙏
Can’t wait to see Guga and Rob in a video together in the future
Rob needs to take Guga hunting in a video, then guga can have a video where he does the dry age and cooks for Rob... it would be an amazing two part collaboration!
@@darrickdierks2622 I agree 100%
The biggest crossover event of 2021!
Me: *sees Frappuccino in fridge*
“Ahh I see you are a man of culture as well”
Best of two combined together. Love both of you and your channels. Respect and love from London
I have been following both deermeatfor dinner and Guga Food for some time now. Thank you guys for wonderful content. I think besides the love for food you all have. You all have the love for family. God bless
I love this guy and his family!!
Me too
"Once we trim off all the pellicles, this is what it looks like."
omg why am I reading this in guga's voice lol
@@emongekie because it’s impossible not to.
I read this in Guga's voice.
@@DanTraa as I said previously, it's impossible not to.
I can hear this comment
Craziest anime crossover. 10/10
😂😂
Real shiiiiiiit
I have been subscribed to both of yalls channels for years! A huge fan of both of you guys! And I just harvested my first Wild Boar yesterday using a combination of 2 of your cleaning videos! Trapped them using a C-Trap like some of your videos! Now looking for a recipe for all the meat I have been so grateful to come across and then I stumbled across this blessing of a video that just makes me feel so wholesome! Thank you so much! Please keep up the great work and continue to do what you do best!
Definitely going to try that. So far the best deer meat preparation I've ever made was sous vide. Just sous vide it then a real quick sear with a torch. It'll blow your mind.
This is like “The Expendables” of TH-cam.
I miss being out in the wood hunting I use to dry age my elks and thats amazing but never deer but haven't been able to go out in like 6 years with help taking care of my mom gma and 2 nephews I had to sell all my stuff to support them but I definitely miss my bow if I could have any thing it would be that I love this channel because of the freedom it brings to me I appreciate you Sir
You are a good person. You did the right thing, not the easy thing. I don't know what to say other than I respect you for what you did, and you are a great example! Thank you!
Quinn i really appreciate your kind words it really means a lot i just thank God for people like you and Mr Robert and his brother Gabe for allowing me to experience life again through their channels and people like you who are so kind
His voice sounds like the guy from ‘Smarter Every Day’ channel
I’ve been dry aging for years. I use a old true display cooler and hang quarters from shelves. Works great!
both of you are like my 2 favorite TH-camrs and it's so awesome seeing you guys together
You could see how tender the meat was when you were cutting it.
Imagine Guga took out a flamethrower and said “It doesn’t have a good enough crust.”
WOWOWOWOWOWOWOW!!!! GUGA AND DEERMEAT COLLAAB??!!!!! OMG!!!! THIS IS THE BESTTTTTTT . HUMBLE GUYS ♥️♥️♥️♥️♥️♥️♥️♥️♥️
from Algeria, north Africa..thank you for sharing all this good things with us...
My favorite two guys. I love to binge watch You both.
I’ve been waiting for this forever
“That is the hardest thing I’ve ever seen”
That’s what she said
Hehehe
"lets do it", love it!
Guga Foods will have you dry aging everything! Deer meat for dinner will supply some of everything to dry age. I love the collab! Best on TH-cam!!
I love your channel, the lighting and the new cameras help the quality of your videos. Keep up the good work, I started cooking over a year ago because I watched your videos. I really do enjoy your videos. I love your close out line,"GOD BLESS,AND WE ARE GONE".
watching him section out the pieces, makes me think it looks like Tuna
Fun fact, Guga is not a pro chef. He’s just super passionate about food.
The world is lost with out ppl like you. Guga is a chef.
You don’t have to do something for a living to be a professional!! Who’s to say one cannot be a professional at his craft
@@patrick111390 - Guga owns a web design firm in Florida. This is a direct quote: "I’m not a chef. I’m just an inspired home cook."
@@Hams54 He has openly stated that he is not a chef. He owns a web design firm. Early videos were shot at the office in the backroom. Also, by definition, being a professional is the thing you do as a main source of income, it can't be a pastime. Admittedly, Guga makes money from his cooking because of TH-cam, but he doesn't consider himself a chef.
I’m a chef and if I say he’s a chef he’s a chef.
I've never clicked so fast in my entire life y'all
Unfortunately tho it wasn’t anything guga said hi and dipped
@@isaaclike1195 yeah a bit disappointed myself
Yup such a clickbait I’d thought I’d never been clickbaited by a deer meat for dinner video ever but this..... this feels like one 😔
@@dudeletsgonow I was so hype and expecting a great video when it still was good but not why I wanted to watch
Me too
I have been dry aging my deer for a couple years now. Took an upright freezer and built a rack to hang full deer on and put an external thermostat on it to hold it at the perfect temp. Even only aging for 7 days tenderizes that sirloin right up.
I dry aged a lamb leg roast for only 10 days (using inspiration from guga himself) and wow so incredible! Developed the flavor, had almost no smell compared to fresh lamb meat before we cooked it. My girl said it was the best lamb she ever had. Similar to the deer, the lamb leg is a working muscle and therefore tends to be tough but it was so tender! Love it! I did compare it to the same cut of lamb that was not aged and there is a very significant difference. Absolutely worth it!
Can't imagine how expensive this was, must of been really deer.
Oh deer, that was a tragic pun 😂😂
We used to let the deer hang for 30 or more days. there are sometimes there is a mold that will occur but you trim it off. Underneath is the best Elk, Venison or Antelope you have ever had.
You were the first person I ever subscribed to on TH-cam years and years ago. I watched your channel transform into some of the best videos I've ever watched. I love all your videos, take care of brother
This is awsome never had an aged piece of deer meat have had aged beef but this looks absolutely incredible
As a subscriber from the beginning, your content has become absolutely AMAZING! I remember when you had very few subscribers, but I could see the potential in your channel that it has today. I hope that you remain as humble as you’ve always been. Stay real and your viewers will appreciate it. God Bless!
Those lights added a whole new dimension to the video 👌
Immediately visible and a healthy addition to your ensemble.
Love it Rob, keep 'em coming!
The light are perfect!! The meat looks amazing
Ive veen doing deer that way for years. Roasting rack over sea salt in fridge for about a month. Best ever.
That looks amazing! I live in south texas and deer season just opened up! I started dry aging because of Guga, too! God bless you and your family ☺
My 2 favorite you tubers together in one video!! Give us more please!! Guga should bring over some wagu and make it at robs house for him and the family and Guga Needs to go hunting with Rob!! Bring Angel! Thanks guys this was awesome!
Love Guga! Just comment on other video but you said it better. Your focus is the whole circle! Which is awesome! He focus on a part of the circle but is very skilled and entertaining to watch! Love you both!
The lights and the new cameras make the quality 10x better
Camera and lights look great. Great job man. Been watching for a few years now. Your whole family is awesome, keep it up. Such humble people.
Been watching both channels for years really love the collaborations between the two of you.
That looked amazing!! I would love to try that one day God willing!!
Great video! Thanks! About to try our first experiment in dry aging tomorrow
ive been dry aging deer and elk and antelope for over thirty years. it still amazes me that more people dont do it. i even cure whole deer hams, and prefer it over pork ham. all i can say is good for you. love the shows.
Man you guys are great “we gone” and “cheers everybody” I can’t wait for the Collabs 💯💯💯💯
Thank you Rob for the new video I shared this one with my Cousin that still Deer hunts on land that they (almost all Family) have managed the deer since 1988. I hope he tries this next year. I think Archery, and that's all they do unless they go to a state maintained land, is still open where he hunts but it may be closed already.
I`m in heaven, my 2 favorite youtube channels finding eachother. I`m so happy. Please take Guga on a hunting trip or something that would be amazing. Or a short serie where he teaches you how to sousvide everything and you teach him how to hand catch a mahi mahi !
The collaborations we all live for
Thanks guga for the post about this channel, I would not find this amazing channel without your post
I'm so glad you did a show with hugs!
I'm in Redding CA and it's been snowing like crazy... It doesn't snow at all here last time was 2 years ago... But I been keeping warm " with a snowball fight with the neighbors kids here and there 😁 and I definitely lost lol" but I been watching ur shows for a year and I love them... When u y'all bow ur heades for grace I do the same .... I feel like I'm with y'all ... Your family, friends and everything you guys do is amazing .... U and Gabe need to do a cook off lol .... Love you and everything u and ur family do and God bless!!!!
The dry age looks absolutely awesome! Cams and fill lights definitely make a difference!